Hot Cross Buns

 

Easy hot cross buns

This recipe brings back some wonderful memories of cooking with Aunt Kate when I was growing up. Although my father was an only child, Aunt Kate was his cousin on his mother’s side and helped raise him after his mother died, and boy could she cook up some tasty dishes. I was lucky enough to be able to spend time with her on the weekends while she visited with my father and another cousin, Rita. I never called Rita Aunt, because my father didn’t call her that. She wasn’t that good a cook according to my father, but Kate sure was a great teacher to me when it came to Irish history and cooking the old way recipes.  These Hot Cross buns are absolutely delicious and so easy to make. These are great fresh out of the oven or reheated/toasted for breakfast or afternoon tea.

Makes 8

Ingredients

For the buns

3 ¾ cups strong white bread flour

½ tsp salt

2 tsp mixed spice

¼ cup caster sugar

4 tablespoons butter chopped into cubes

½ cup of mixed dried fruit

2 ¼ teaspoons of active dried yeast

¾ cup of milk

2 eggs

For the crosses & glaze

3 tbsp plain flour

Honey or golden syrup, for brushing

Directions

In a bowl, combine the flour with salt, mixed spice, and sugar.

Gently rub in the butter, then add dried fruit and yeast. Warm the milk until it's comfortably hot; mix it with eggs before combining it with your dry ingredients.

Knead into a moist dough and let rest for 5 minutes. Divide into 8 pieces, shape into buns on a floured surface, and arrange them on a baking sheet. Cover loosely with cling film and allow to rise in a warm spot for 45 minutes to an hour.

Preheat your oven to 425°F when they're ready. Create a paste by mixing flour with water; pipe crosses onto each bun using a plastic bag. Bake for 12-15 minutes until golden brown.

Once baked, trim excess cross mixture from the buns and brush them lightly with honey or syrup to keep them fresh for one day—after that, they’re delightful toasted!

Mixed Spice recipe:

Ingredients

1 tablespoon Ground Allspice

1 tablespoon Ground Cinnamon

1 tablespoon Ground Nutmeg

2 teaspoons Ground Mace

1 teaspoon Ground Cloves

1 teaspoon Ground Coriander

1 teaspoon Ground Ginger

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

British Fare, Potpourri of Frugality. Kilbride